Tag Archives: quick

Tortilla Egg Wraps for a quick morning

Leave a reply

Tortilla Egg WrapPut away your knife & cutting board, pull out a pair of scissors. Grab a small jar with a lid, instead of a bowl & whisk. You need just a few more tools: a spatula, your favorite skillet, and all of the ingredients. Now, set the timer and see how quickly you can whip up this snappy little breakfast from start to finish.

With two tiny ones at home, breakfast is not only mandatory but it is full of challenges and opinions being chanted at me as I try to balance everything on my morning to do list. More and more I require my breakfasts to not need a lot of time, brainpower or my attention. We have our favorites that wax and wan throughout the month: yogurt & granola, eggs & toast, pancakes or waffles with fruit and there are plenty of variations throughout this list.

I started making this tortilla wrap when we lived in Tucson and were shamelessly blessed with the BEST TORTILLAS EVER. This speedy little dish comes together faster than fast. Although, you have no time to multitask. With a bit of focus, just minutes later, the wrap is complete and easy to tuck in a napkin to take on the go.

My other favorite part of this dish is how I can cut it up into little rounds and serve them appetizer style as we all take turns dashing in and out of the kitchen or dining room. When I need an easy, take it on the go breakfast and pronto, this always comes up.

There are a few tricks to make this recipe work. First, soft whole grain tortillas are a very, good idea. Try making these egg wraps for the first time without distractions. Basically, it is a one egg omelette with some goodies and a tortilla smashed on top. Then shimmy the whole hot thing on to a plate and start snipping greens for the next one (if you have a mini crowd as I do). Once the tortilla and filling is cool enough, quickly roll it up and slice (a serrated knife is a good idea for this task!) in small rounds or keep it in tact and just wrap it in a napkin and hand it to whomever is flying out the door.

I have made it countless times, and surprisingly, I have not of done a lot of variations so far. That being said, I am sure finely diced sweet peppers, mushrooms, or shreds of carrots could work well, but I usually just grab a fistful of easy to sauté greens and whatever melt-able cheese is handy in my fridge. And voila- all three macronutrients are tucked into this one on the go dish.

Let me know if you are planning to try this! You can do it! A speedy breakfast is just a few minutes away.

Tortilla Egg Wrap
Serves just one: multiple the ingredients as needed, but always make one at a time for personal sanity.

3 big leaves (kale, collards, spinach, chard, arugula, whatever is green and sauté-able)
1 green onion
1 tablespoon butter or coconut oil
It was also mentioned best viagra india that some seat styles were more destructive than the others. Functioning of Sildenafil citrate meds: The component is an inhibitor of cGMP- specific phosphodiesterase type 5 enzyme which is responsible for achieving erection in a right way. prescription cialis cost Though, all the medicines of this group is made of Sildenafil citrate that increases the viagra on line on sale here blood circulation and flow into the male organ and facilitate the man to have an erection for a longer period of time. Men and women both with MS can experience difficulty in viagra properien maintaining an erection sometimes, but if its a regular phenomenon then one ought to seek out products made from all-natural ingredients. 1 pinch of salt & pepper
1/4 cup shredded cheese (monterey jack, cheddar, mozzarella, gouda, etc)
1 whole wheat tortilla

Wash and dry the greens and green onions. Place an 8-9 inch skillet over medium heat. Stack up the leaves and use kitchen shears or scissors to thinly slice into the skillet. Use the scissors for the green onions as well, discarding the hairy tips. Toss periodically as the vegetables start to cook.

Add the butter to the veggies. Place the egg in a bowl or jar with the pinch of salt. Whisk or shake the jar until it is beaten up. Pour the eggs over the veggies. Lift the pan and tilt around until the egg is thinly and evenly distributed.

Sprinkle the cheese across the top. Shake the pan and lift the edges of the eggs up. As soon as it is loosened, place the tortilla on top.

Carefully, place a plate across the skillet with your hand on top. Lift the pan and plate together. Then flip the egg and tortilla onto the plate. Slide the tortilla back into the skillet to warm briefly for just another few seconds.

Slide back on to the plate. Roll up and cut into 2-3 inch slices to be shared or just enjoy the whole wrap yourself.

Let me know below if you made it, are planning to make it or you have any questions!

Cook seasonally. Eat consciously. Live well,

Chef Lilly

photo-35Normally, my life seems full of excuses, or road blocks as I usually say, and yet I am a 20% of my way into this one tiny goal of sharing what I eat for the next 50 days. It seems time for a bit of reflection. First, I am thrilled to have made it even this far. With a newborn in my arms and a toddler who constantly seems to not be getting enough of my attention, the last thing I would have thought to do is add something else to my list. But, in many ways this goal is small. When Juliette was just a few months old I launched Lilly’s Table. Apparently, sitting around loving up, caring for and nursing a newborn gives me a strange boost of work adrenaline.

Launching something new now, in all reality, seems inappropriate. However, maybe that is actually why I am doing with this. I really want to learn something during this period. How to write better. How to love what I eat and cook even more. How to feed my family during what is a seemingly hectic time. How to share my love of eating, cooking, being with my family to anyone who will listen. How to talk more about how we are here to dine on what the earth provides.

I hope that our day-to-day eating habits reflect those values, but I also am far from perfect. Let’s just say that just like yoga or dance, eating consciously is a practice. The performances are those amazing farm-fresh meals that somehow give you superpowers to love, live and feel more alive on this planet.

So, today I was just practicing. No performance, not even a real dress rehearsal. Breakfast was simple, but the company was divine as we sat on our front porch taking note of the briskness in the air and the warm mugs in our hands.

Our morning started with a playdate with friends at the Denver Botanic Gardens. We were surprisingly the first to arrive, giving us time to notice this:

photo-34

That’s my kind of vending machine! I still consider pretty much everything to be a processed food, but certainly a bit less scary than most vending machines. I gushed over it for awhile. Although, with a bag full of lunch, I did not feel the need to purchase any items.

The feeding schedule of five young children and three infants gets a bit crazy. In other words, there are a lot of snack breaks. But, we still snuck in lunch before we had to dash off to Zed’s two-month well-baby visit. That’s right, my baby boy is growing fast! Our lunch consisted of yogurt for Juliette, two cheese-lettuce-cucumber sandwiches on honey whole wheat, nut & seed butter on brown rice cakes and a couple of big carrots. By the end of the day, we managed to eat it all.
So, the solution in this place has come with this viagra in india. The treatment of ED varies from online cialis counseling, lifestyle changes, drugs, and surgery. The reasons might be any; the disease will be nicely cured by the proper use of generic levitra . levitra is made of Sildenafil citrate that works as the same of others? We are not saying this is the main solution that can work in the whole world. These discount levitra drugs are oral medications which are present in Livoplus also play role in deep cleansing.
photo-32

Zed’s pediatric appointment was a bit stressful as blood work was needed and a shot. I really don’t do well listening to my babies scream hysterically. Especially for an extended inconsolable period of time. Sheesh. I declared we needed ice cream after all of that drama and upset. Juliette and I picked up some Salted Caramel Ice Cream Bars coated with Dark Chocolate and devoured them outside the grocery store. Bliss!

Juliette had Music Together with Xerxes at 5pm. They took off together and I had a blissful hour with just Zed and my computer. I got a tiny bit of work done and it felt great.

We then all met at the Farmers Market. I stocked up on veggies for tomorrow: carrots, yellow wax & green beans, peaches, a cucumber, and green onions. We also grabbed some Black Lentils and had a long chit-chat with the stand lady about raising chickens. We are excited to get another mini-flock. We had four in Tucson and I’d love to have more here in Colorado. One of these days!

photo-33

We were a bit late getting back to make dinner, but instead of going out to eat we made super speedy tacos. I cooked up and crumbled chorizo with onions and made a super simple kale salad with lime zest & juice, shredded carrots and some Juliet tomatoes. Some greek yogurt, chips & salsa made it all feel like a full meal and we loved it up.

Good night dear friends!
Chef Lilly